This stovetop tortellini soup is only 20 minutes from start to finish and your family is going to love it!
Whenever I’m trying to survive through a busy week, I turn to quick soups like this one.
They’re packed with vegetables, customizable (hello, using up leftovers), freeze well, and they’re cheap to make. It’s like a one-two-three punch of deliciousness.
Like, I’m not even sure ‘deliciousness’ is a word, but it totally can be when you’re talking about making this easy, flavorful, and low-cost soup.
It’s also where dishes like this stovetop tortellini soup, packed with veggies and cheesy pasta, make an appearance on our dining room table. So easy, it kinda feels like cheating.
As in, “I’ve just called Dominos for dinner and now I’m going to lie here and stare at the wall til they arrive’ kind of cheating.
It’s full of flavor, bursting with vegetables, and comforting to make and kids love it.
It also freezes awesome, although the tortellini have a tendency to taste a little soggy if they’ve been cooked prior to freezing and thawing. So if you want to make this ahead of time, I recommend planning ahead on the soup part, and then storing the soup in the freezer alongside a separate baggie full of tortellini. Then you can add them in during the reheat.
When you’re looking for an easy dinner, you can’t do much better than a stovetop tortellini soup.
Enjoy!
Stovetop Tortellini Soup, Packed with Veggies
Ingredients
- 2 tablespoons butter
- 1 yellow onion diced
- 2 carrot diced (about 1 cup)
- 2-3 celery stalk diced (about 1 cup)
- 4-5 cloves garlic minced
- ⅛ teaspoon chili flakes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup corn kernels
- 2 handfuls fresh spinach
- 3 cups chicken broth
- 2 cup cheese tortellini
For garnish:
- Grated parmesan cheese
Instructions
Prep Ahead:
- Chop the carrots, onion, celery and garlic and transfer to a reusable bag or container.
- The vegetables will store for up to 4 days.
Prepare From Prepped:
- Follow the instructions as directed in “Make From Fresh”
Make From Fresh:
- In a large pot, heat butter over medium heat until shimmering.
- Add the onion, carrots, and celery and cook, stirring occasionally, until the onions and carrots have softened, about 2-3 minutes.
- Add the garlic and stir to combine, cooking until the garlic has become fragrant, about 1-3 minutes.
- Add the corn and the spinach and stir to wilt the spinach, about 3-5 minutes.
- Once the spinach has wilted, pour in the chicken broth.
- Bring to a boil and then reduce the heat to low. Simmer for 15 minutes, stirring occasionally, then remove from heat.
- Add the tortellini and cook, stirring occasionally, until heated through, about 3-5 minutes. Serve hot, garnished with grated parmesan cheese.
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